Ham And Egg Cups With Dill And Havarti
Turn your omelet inside out with these ham and egg cups beaten with a little creme fraiche, dill, Havarti cheese and sliced spring onions.
Ingredients
- 6 slices of gluten-free deli ham
- 5 large eggs
- ¼ cup grated Havarti cheese
- 2 tablespoons crème fraîche
- 2 scallions, white and green parts thinly sliced
- 1 tablespoon minced fresh dill
- ¼ teaspoon each salt and pepper
Instructions
- Preheat the oven to 400 degrees. Spray 6 compartments in a muffin pan with gluten-free cooking spray. Gently line the tin with the slices of ham, creating a bowl shape. Set aside.
- Beat the eggs lightly with a whisk. Whisk in the cheese, crème fraîche, scallions, dill, salt and pepper until evenly combined.
- Pour the mixture evenly into the prepared ham cups.
- Bake for 25 minutes until the eggs are puffed and lightly golden brown (and cooked through). Let cool in the pan for 5 minutes, then gently lift from the pan and serve immediately. Garnish with extra dill if desired.